Have you ever finished Thanksgiving, and the turkey is gone, and the pie is gone, all the leftovers are gone…but you’re like, I could really go for a slice of pie RN…
THAT’S ME! Right now. I love Thanksgiving. I love the togetherness, family, friends, relaxing, laughing, and of course, feasting on delicious food. Pie is one of the Thanksgiving foods I look forward to the most.
When I was a kid, my mom, aunt, grandma, and I would all make pies. We would purposely make more pie than we’d need for Thanksgiving day so that there would be leftover pie to keep eating days after the Thanksgiving feast is over. One of my favorite memories is eating apple pie for breakfast the morning after Thanksgiving as a family. Nothing beats pie for breakfast!!
So, here I am, pie-less, and I decided making one more apple pie (one more for now..) is a must. And if you like apple pie, then you might as well make another one too. Because why not? ’tis the season, ya know? 😀
Why It’s the best
- it’s naturally dairy-free! Whether you need it to be or not, there’s no dairy in this deliciousness.
- The crust is made with half whole wheat flour – THX for the fiber & whole grains!
- It’s loaded with apples! Which sounds obvious, since it’s apple pie, but I like to use more apples than seems necessary. I mean you’ll be shaping the apple filling into a mound. An apple-hill inside your pie crust– if you will 🙂
- Warm apple pie + Cool (dairy-free) ice cream = heaven
- You can let your creativity out! How do you want to do the pie crust? Lattice top? Shapes? Slits? The choice is yours!
YUM the house is filled with that undeniably cozy sweet scent of sugar & apples. And yours will be too in just a bit! Let’s Bake!
The Best Classic Apple Pie
Makes 1 9-inch pie.
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 Tablespoon sugar
1 tsp salt
1 cup shortening
6-8 Tablespoons of water
8-10 apples, peeled and sliced thin
1/4 cup granulated sugar
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp pumpkin pie spice (or nutmeg)
2 tablespoons cornstarch
2 tablespoons flour
Zest from one lemon
1 egg, to brush on top
1) First, let’s make the crust. In a large bowl, whisk together the flour, 1 Tablespoon granulated sugar, and 1 tsp salt. Using a pastry blender or two knives, cut the shortening into the flour mixture until the butter is in small pieces– about the size of a pea– and fully incorporated into the flour.
2) Add in 4 Tablespoons of water and gently fold the water into the flour mixture. Continue adding one Tablespoon of water at a time. Switch to folding the water in with yours hands, lightly kneading the dough. You want the dough to form a smooth ball, but don’t want it sticky. If it’s too sticky, add in a little more flour. If it’s too dry, add a little more water. You should be able to hold the dough ball and not have any of it come off and stick to your hand.
3) Divide the dough into two balls and flatten each slightly into a disk.
4) On a lightly floured surface, roll out one of the dough balls into a 10-12 inch circle. I typically flip the dough 3 times, making sure to flour the surface each time before continuing rolling.
5) Take your pie plate pan and put it near your dough. Roll the dough up onto the rolling pin, and unroll it onto the pie pan. Lightly press the dough into the pan, making sure that it covers the bottom and sides of the pan.
6) If you have more than about an inch of overhang of dough over the edges of the pan, trim them down to about an inch. We’ll *finish* the edges after we put the top-crust on.
Preheat the oven to 375 degrees F.
7) Time for the filling! Peel all of the apples. Slice them into similar-sized pieces, about 1/4 inch thick. I use a mandolin to slice the apples which I find makes it a lot easier!
8) Put the sliced apple pieces into a big bowl. You can go ahead and use that same bowl that you made the dough in. (Fewer dishes to wash!)
9) To the apples, add the brown sugar, granulated sugar, flour, cornstarch, cinnamon, pumpkin pie spice, salt, and lemon zest and stir using a wooden spoon until the mixture is evenly distributed on all of the apples.
10) Put the apple mixture into your prepared pie crust. There are a LOT of apples. You might have to balance them…it’ll be a big ol’ apple mound.
11) Roll out your other ball of down on a clean floured surface/pastry board. The shape doesn’t really matter. You want it probably about 1/8 of an inch thick. If it’s thicker or thinner, that’s ok. It’s just most important that it all be the same thickness.
12) Now, the choice is yours on how you want to do the top crust! In the pictures here, I cut 9 long thin strips of dough. Then, took 3 at a time, and gently braided them on top of the pie. I also used leaf and apple shaped cookie cutters to cut out dough shapes. You could do lattice top, or other shapes, or, the classic solid top crust– just like the bottom crust! If you do put the whole second crust on top of the apples, just make sure to cut a few slits in the dough. That way, the steam can escape from the pie while it bakes. Crimp the edges of the pie to your liking.
13) In a small bowl, whisk an egg. Using a pastry brush (or your clean fingers) put a very light coating of the egg mixture all over the crust of the pie. This will help you to attain that desirable golden brown color. Place the pie on a baking sheet. This will catch any drips while baking, so that they don’t drip onto your oven.
14) Bake the pie on the baking sheet in the preheated oven for about 1 hour, or until the apples are bubbling and the crust is golden brown. The trick to making sure it’s cooked enough to have that soft, gooey apple filling? If the filling isn’t bubbling, it’s not done yet! So keep on cookin’ it until the pie is bubblin’!
15) Remove the pie from the oven and cool it on a wire cooling rack. Serve warm after about 30 minutes, or allow it to cool completely. Slice, serve, and enjoy! My favorite way is to have it warm with a scoop of (dairy free) vanilla ice cream 😀